Salmon Cakes With Corn Salsa

My husband is a big, big fan of salmon cakes. I'm not a fish eater, but even the kids will eat these, so they must be okay. This recipe makes 5 cakes, so if you have a bigger family that I do, you might want to double it.

Salmon Cakes
1 can salmon, bones removed
1 egg, beaten
1/3 cup cracker crumbs
1/4 cup mayonnaise
1 t dried basil
1/3 C cornmeal

Mix the first 5 ingredients in a bowl until combined. Shape into 5 equal patties. Place corn meal in a shallow dish. Coat each cake with cornmeal. Cook on a non-stick griddle or frying pan until crisp on the outside and cooked through, about 7 minutes on each side. If you don't have a big enough pan to do them all at once, put the cooked patties in a 200 degree oven on a cookie sheet while you cook the rest.

Super Easy Corn Salsa
4 cups corn, either fresh or frozen
1/2 cup finely chopped cucumber
1/4 cup finely chopped green pepper
1/4 cup Italian dressing (bottled or homemade)

Combine all ingredients and chill for at least 20 minutes before serving. Leftovers make a great lunch mixed with rice for a salad.